Name: Spiced pear tarte tartin
Prep time: 45 min
Cook time: 25 min
Total time: 70 min
Yield: 8 servings
Cuisine: Bake
Ingredients: 20.00 g flour cake; 15.00 ml castor sugar; 1.00 ml cinnamon ground; 2.00 ml cardamom ground; 100.00 g butter cold, cubed; 1.00 eggs large, yolk only; 125.00 g butter unsalted; 300.00 g castor sugar; 6.00 pears peeled, halved and cored; cream to serve

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Ingredients (10)

PASTRY

20.00 g	flour — cake
15.00 ml	castor sugar
1.00 ml	cinnamon — ground
2.00 ml	cardamom — ground
100.00 g	butter — cold, cubed
1.00	eggs — large, yolk only

FILLING

125.00 g	butter — unsalted
300.00 g	castor sugar
6.00	pears — peeled, halved and cored
	cream — to serve

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Method:

PASTRY: Place flour, sugar and spices in a large bowl. Add butter and rub in until mixture resembles coarse breadcrumbs.
Add egg and mix. Add enough cold water (about 45 ml) to form a soft dough.
Turn out dough onto a floured surface and knead for three to four minutes, until smooth and not sticky.
Cover with plastic wrap and refrigerate.
FILLING: Melt butter in a 23 cm ovenproof frying pan or metal cake tin that can be heated on the stove. Sprinkle in the sugar.
Arrange pears, cored side up, in the pan so that they are tightly packed. Place the pan on the stove and cook over a medium heat for 15 to 20 minutes until the sugar turns a light caramel colour.
Remove from heat and cool slightly.
Roll out dough to form a circle slightly larger than the diameter of the pan.
Cover the pears and tuck in the pastry around the edges.
Bake in a preheated 200 °C oven for 20 to 25 minutes until pastry is golden.
Remove from oven and cool for 10 minutes. Unmould the tart by inverting it onto a large plate or platter.
Serve warm with cream.